Orange Infused Sesame Semolina Pancakes
Almond milk infused with orange, cinnamon, cardamon, and date syrup for sesame semolina pancake batter.
Ingredients
Orange Infused Milk
- 3 cups unsweetened almond milk or non-dairy milk of choice
- 1 large blood orange juiced and zested
- 1/4 tsp ground cardamon optional
- 1/2 tsp ground cinnamon
- 1-2 tbsp date syrup or honey
Semolina Pancake Batter
- 1 cup semolina flour
- 1 cup flour*
- 2 tbsp baking powder
- 1/2 tsp salt
- 2 1/4 cups orange infused almond milk plus extra to thin batter if needed
- 2 tbsp date syrup or sugar
Instructions
Orange Infused Milk
- Add almond milk, orange juice and zest, cinnamon, cardamon if using, and 1-2 tbsp date syrup to a small saucepan.
- Gently heat over low to medium low heat until the milk is fragrant and has reduced some. You will need 2 1/4-2 1/2 cups for the pancake batter.
- Remove from heat and set aside to cool to room temperature.*
- Store any leftovers in the refrigerator for another use.
Pancake Batter
- Combine the flours, baking powder, salt, 2 1/4 cup of orange infused almond milk, and 2 tbsp of date syrup or honey.
- Whisk gently and do not overmix.
- The batter will be thick and fluffy which means excellent pancakes! If needed thin the batter a bit with reserved almond milk. Add 1-2 tbsp at at time until you reach desired consistency.
- Let the pancake batter rest at room temperature for at least 20 minutes before cooking on a griddle.
Notes
*I like to prepare the milk the day before and refrigerate overnight. You can also substitute 2-2 1/4 cups of non-dairy milk of choice for those mornings when you don't have time to infuse milk:)
*I always use Italian grade 00 flour to obtain super fluffy pancakes.